Pesto and Lemon Gnocchi

Jewelies's Note:

From Australian Family Circle. An Australian cup is 250ml and a tablespoon is 20ml.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

Pesto

• 2 cups fresh basil , firmly packed
• ¼ cup pine nuts , lightly toasted
• 2 garlic cloves , chopped
• 1⁄3; cup extra virgin olive oil
• ½ cup parmesan cheese , grated

Sauce

• 2 teaspoons olive oil
• 1 garlic clove , crushed
• 300 ml cream
• 500 g potato gnocchi
• salt and pepper
• 1 tablespoon lemon juice
• fresh basil , to garnish
• lemon wedge , to serve

Directions:

1. To make the pesto, combine the basil, pinenuts and garlic in a blender or food processor. Process until smooth. With the motor running, slowly pour in the oil. Add the parmesan and process until smooth.
2. Heat the oil in a small pan. Add the garlic and cook over medium heat for 1 minute. Add the cream and 3 tablesspoons of the pesto and bring to the boil. Be careful as it will boil over easily. Reduce the heat to low and simmer for 3 minutes.
3. Meanwhile, cook the gnocchi according to the packet instructions. Drain and place the gnocchi in a large bowl. Pour on the sauce and toss thoroughly. Season with salt and pepper and stir through the lemon juice just before serving.
4. Transfer to a serving bowl. Garnish with basil and serve with lemon wedges.

Reviews

[Kittyface]

This recipe was delicious! I didn't have the means to make fresh pesto, so I had to buy mine. I will need to try it again making it fresh!

[adopt a greyhound]

I made half a recipe for the two of us and oh how wonderful. We will be having this many, many times again. Served with chicken schnitzel for a great meal.

[Chickee]

This was very yummy but rich! I found I didn't need anywhere near as much cream, but I might have made more pesto than required as I didn't really measure the basil, just used the whole bunch. Will make again, thanks!